Active Time

　　15 min

　　Total Time

　　1 1/4 hr

　　For this pasta dough, we used a mixture of cake and all-purpose flours. It's too delicate when you're making noodles, but it's great for filled, double-edged pastas like ravioli.

Ingredients

　　1 cup cake flour (not self-rising)

　　1/4 cup all-purpose flour

　　1/2 teaspoon salt

　　2 large egg yolks

　　1 1/2 tablespoons extra-virgin olive oil

　　1/4 cup water

　　Blend together all dough ingredients in a food processor until mixture just begins to form a ball. Knead dough on a lightly floured surface, incorporating only as much additional flour as necessary to keep dough from sticking, until smooth and elastic, 6 to 8 minutes. Wrap dough in plastic wrap and let stand at room temperature 1 hour.

　　Cooks' note:

　　Dough can be made (but not rolled out) 1 day ahead and chilled, tightly wrapped in plastic wrap. Bring to room temperature before rolling out.